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Friday, October 29, 2010

Japan

In Japanese fast-food restaurants, like First Kitchen and McDonald’s, fries are seasoned with flavored powders such as seaweed, barbecue, Italian seasoning, basil, and even chicken soup. First Kitchen actually has toppings bars where you can create their so-called “flavor potatoes.”

Hong Kong and Singapore

McDonald’s calls these seasoned fries “shake shake” fries, and they’re sold in other Asian countries, as well. You put the fries in a bag, pour a seasonings packet over them, and shake it up until the fries are coated.

Philippines

Banana ketchup is the condiment of choice in the Philippines. It’s actually sweeter than tomato ketchup is, and a little spicier, too—think Thai chili sauce with a hint of vinegar. Banana ketchup is also used as spaghetti sauce.

UK

Other than a robust dash of malt vinegar and salt, french-fry fans in the UK fancy HP Sauce, a brown sauce made with malt vinegar, tomatoes, tamarind, and various spices. Brown sauce is also big in Canada.

Australia and New Zealand

Aussies and Kiwis also enjoy vinegar on their fries, but rather than use plain old table salt, they reach for chicken salt. In fact, they use chicken salt the way we use regular salt, giving all their fried entrées a subtle dose of poultry flavor.

Denmark and France

Rémoulade is the most popular topping on french fries in Denmark and France. It’s mayonnaise-based and usually includes ingredients such as curry, paprika, lemon juice, horseradish, mustard, and so forth.

Germany

Mayonnaise- and aioli-based condiments are also what Germans request most when ordering a currywurst meal, which often comes with a side of fries. The curry ketchup that coats the meat also makes a fine dipping sauce.

Netherlands

No need to sit down with french fries in the Netherlands, where fries are put in big cones for on-the-go snacking. Mayonnaise is the usual topper, but lest you get grossed out, it’s creamier and more flavorful than the mayonnaise we have in the United States is.

Belgium

The Dutch people’s love for french fries is matched only by the Belgians’, who also put fries in cones and douse them in everything from peanut sauce to spicy ketchup to curry mayonnaise—sometimes all in the same cone.

Romania

In Romania, you dip french fries in mujdei, a spicy sauce made with minced garlic cloves, salt, oil, vinegar, and a little bit of water. The consistency can be more on the liquid or paste side, depending on one’s preference.

Puerto Rico and Argentina

Mixing mayonnaise and ketchup creates Russian dressing in the United States (or “fry sauce,” as it’s known in Utah and surrounding areas), but it goes by “mayoketchup” in Puerto Rico and by “salsa golf” in Argentina. A common ratio is two parts mayonnaise to one part ketchup.

Canada

Canadians cite poutine as a surefire hangover cure, as the jaw-dropping amount of grease it contains could surely soak up a whole year’s worth of alcohol. Even so, beef gravy and fresh cheese curds remain their preferred way to flavor french fries, even when sober.

United States

Not to be outdone by our friends up north, we also favor cheese and beefy substances on top of our fries. Of course, the cheese is hardly fresh (though it is American!), and the gravy is eschewed for an even heartier chili.

Ian M. Sherwin Giclée

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All you art collectors out there. Here is a chance to get a Giclee copy of some of Ian M Sherwin work. Ian is planning on doing a whole series of Marblehead, Massachusetts paintings.His work is amazing.